"I often serve my family these warm cheese biscuits with a hearty breakfast of bacon and eggs," shares Colleen Horudko of Warman, Saskatchewan. "They freeze well, too."
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup shredded cheddar cheese
- 1/3 cup shortening
- 1 cup buttermilk
- In a bowl, combine flour, baking powder, baking soda and salt. Cut in cheese and shortening until crumbly. Add buttermilk; stir until just moistened.
- Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 425° for 10-12 minutes or until golden brown. Yield: 16 biscuits.
Originally published as Cheddar Biscuits in Quick Cooking May/June 1999, p49
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